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The Boat Shed Kitchen

Rice Stuffed Chicken

This rice stuffed chicken is smoky, juicy, and full of comforting flavors. Whole chickens are stuffed with savory rice, rubbed with spices and BBQ seasoning, then slow-grilled until golden and tender. A rustic and impressive meal perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 whole chickens 2–3 pounds each
  • 4 tablespoons butter
  • 1 tablespoon granulated garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons Out Grilling Sweet BBQ Rub
  • Fresh thyme for garnish (optional)
For the Rice:
  • 3 tablespoons olive oil
  • 1 onion diced
  • 1 bell pepper diced
  • 1½ cups white rice
  • 3 cups water
  • 1 tablespoon granulated garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Cook onion and bell pepper until softened.
  3. Stir in rice, water, garlic, salt, and pepper.
  4. Bring to a boil, cover, and cook 15 minutes until rice is tender.
  5. Mix softened butter with garlic, paprika, and salt.
  6. Rub under and over the chicken skin.
  7. See full steps with tips & photos → https://theboatshedcafe.com/rice-stuffed-chicken/

Notes

  • Use hickory or pecan wood for the best smoky flavor.
  • The rice absorbs the chicken’s juices for a savory side dish.
  • Leftover chicken works great for sandwiches or salads.